China Kitchen
Last inspected: Feb 25, 2026
90
Score
China Kitchen has been inspected 12 times since 2022. The latest inspection on file is from Feb 25, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly six violations before.
The pattern that stands out is “food stored on floor”, which has been cited six times.
Restaurants in Palm Beach Gardens average 81, so China Kitchen is doing better than most peers. Nothing in the record is alarming, but there's room to improve.
12
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. At kitchen, chest freezer door in disrepair with exposed insulation. - From follow-up inspection 2026-02-25: Same **Time Extended**
14-36-5
Basic - - From initial inspection : Basic - Equipment in poor repair. At kitchen, chest freezer door in disrepair being held together with duct tape. - From follow-up inspection 2026-02-25: Same. **Time Extended**
14-11-5
90
Feb 24, 2026
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2025. Advised operator to renew license. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw shrimp stored over bean sprouts. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Live, small flying insects found At kitchen, approximately 30 live small flying insects, landing on walls, shelves with single service items and storage bins, trash cans. **Admin Complaint**
35A-02-7
High Priority - Nonfood-grade bags used in direct contact with food. At walk in cooler, non food grade bags used in direct contact with food-wontons. Operator removed. **Corrected On-Site**
14-31-5
Intermediate - Handwash sink used for purposes other than handwashing. At front counter, designated handwashing sink used for other purposes as evident by bucket inside sink. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No sanitizer if any kind available for wiping surfaces or proper sanitization of ware washing.
22-38-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, several cooked items-egg rolls, noodles, cooked pork, cooked chicken, prepared onsite and held over 24 hours without proper date marking.
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen, refrigerator doors soiled with food debris.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. At cook line, cutting boards with deep grooves, no longer cleanable.
14-09-4
Basic - Equipment in poor repair. At kitchen, chest freezer door in disrepair being held together with duct tape.
14-11-5
Basic - Food stored on floor. At kitchen prep are, oil stored on floor.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup in chest freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils in standing water 77F. Operator removed. **Corrected On-Site**
10-07-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. At kitchen, chest freezer door in disrepair with exposed insulation.
14-36-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, walls soiled with grease, food debris.
36-27-5
27
Sep 18, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched their face then put on gloves and handled single service container for a customers order without washing their hands. **Corrective Action Taken**
12A-07-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer - raw beef not commercially packaged over cooked chicken- operator removed. **Corrected On-Site**
08A-02-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach freezer- raw chicken not commercially packaged- stored over raw beef- operator removed an stored properly.
08A-17-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee touched their face than proceeded to wash their hands in three compartment sink- educated the operator - employee washed hands properly. **Corrective Action Taken**
12A-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. At walk in cooler - dumplings prepared Saturday - frozen and thawed today with no date mark.
02C-08-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Establishment soiled with excessive build up of grease and debris on every surface in the kitchen area.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet / soiled wiping cloth stored on prep counter- operator removed. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Container of salt not labeled.
02D-01-5
41
Feb 19, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
52
Dec 2, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
41
Jun 27, 2024
Complaint Full
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. 1 can ground bean sauce 1 can hoisin sauce 2 oyster sauce
01B-01-4
High Priority - Raw animal food stored over or with unwashed produce. At walk in cooler container of raw chicken stored over package of vegetables, operator moved vegetables to proper storage shelf. **Corrected On-Site**
08A-04-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training certification has expired.
53B-05-5
Basic - Bowl or other container with no handle used to dispense food. At dry storage several containers including flour, sugar, white rice, brown rice has scoop no handle, operator removed all scoops without handles. **Corrective Action Taken**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In lobby area ceiling vent covered with dust. **Repeat Violation**
36-34-5
Basic - Current Hotel and Restaurant license not displayed. Unable to produce current license.
50-09-4
Basic - Food stored on floor. At walk in cooler container of chicken stored on floor, operator moved to proper storage. **Repeat Violation**
08B-38-4
Basic - Standing water in bottom of reach-in-cooler. At lobby area 2 glass door reach in cooler has standing water.
29-49-6
52
Apr 19, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-19: **Time Extended**
05-08-4
Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training appear to be falsified. **Warning** - From follow-up inspection 2024-04-19: **Time Extended**
53B-11-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles- all throughout kitchen area. **Warning** - From follow-up inspection 2024-04-19: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling /vents soiled with accumulated food debris, grease, dust, or mold-like substance- above kitchen entrance. **Warning** - From follow-up inspection 2024-04-19: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris- throughout establishment. **Warning** - From follow-up inspection 2024-04-19: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Multiple containers of oil stored on floor. multiple buckets of sauce stored on floor in walk in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-19: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning** - From follow-up inspection 2024-04-19: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust- throughout kitchen area. **Warning** - From follow-up inspection 2024-04-19: **Time Extended**
36-27-5
61
Apr 18, 2024
Routine - Food
5 critical violations. 6 major violations. 10 minor violations.
View 21 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non food grade concrete mixer drill bit- used to mix cornstarch mixer for chicken batter. **Warning**
14-15-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer raw chicken not commercially packaged stored over frozen peas and carrots- operator frozen peas and carrots to upper shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At tall reach in freezer near triple sink- raw ground pork not commercially packaged stored over raw beef- operator removed raw pork. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter- Cooked rice 68-70F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- operator placed in walk in cooler to quick chill. At in use seasoning shelf at cookline- garlic in oil 78F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- operator placed under time as a public health control for remaining time. At fry station counter - chicken wings 77F- cold holding , cooked chicken 68F- cold holding- food not prepared or portioned today - food out of temperature for 1 hour- operator placed under time as a public health control, for remaining time. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At tall hot box- Cooked ribs 105F- hot holding- food out of temperature for 30 minutes- operator placed in walk in cooler to quick chill. **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Warning**
05-08-4
Intermediate - Records/documents for required employee training appear to be falsified. **Warning**
53B-11-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At handwash sink by three compartment sink- soap dispenser unable to dispense soap- operator provided soap to wash hands. **Corrected On-Site** **Warning**
31B-06-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At handwash sink between triple sink and cookline- water at 79F. **Warning**
27-16-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Poster to operator. **Corrected On-Site** **Warning**
11-07-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee entered from back door kitchen entrance and then proceeded to wash his hands in the three compartment sink- educated operator- employee washed hands. **Corrected On-Site** **Warning**
12A-03-4
Basic - Buildup of food debris/soil residue on equipment door handles- all throughout kitchen area. **Warning**
23-24-4
Basic - Ceiling /vents soiled with accumulated food debris, grease, dust, or mold-like substance- above kitchen entrance. **Warning**
36-34-5
Basic - Dead roaches on premises. At womens bathroom approximately 3 dead roaches on floor- operator removed roaches and cleaned/sanitized area. **Corrected On-Site** **Warning**
35A-03-4
Basic - Equipment or utensils not designed or constructed in a durable manner. At cook-line- container of rice with homemade cut scoop with jagged edge from old plastic container -operator discarded homemade scoop. **Warning**
14-10-4
Basic - Floor soiled/has accumulation of debris- throughout establishment. **Warning**
36-73-4
Basic - Food stored on floor. Multiple containers of oil stored on floor. multiple buckets of sauce stored on floor in walk in cooler. **Repeat Violation** **Warning**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust- throughout kitchen area. **Warning**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping clothes stored on prep counters throughout cookline and prep area. **Repeat Violation** **Warning**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 200ppm) **Warning**
21-07-4
16
Oct 31, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2023-10-31: **Time Extended**
05-08-4
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning** - From follow-up inspection 2023-10-31: **Time Extended**
11-07-5
Basic - - From initial inspection : Basic - Food stored on floor. At walk in Cooler Raw chicken, soy sauce- stored on floor. At preparing area- raw pork stored on floor. At dry storage multiple container oil on floor. **Corrected On-Site** **Warning** - From follow-up inspection 2023-10-31: Containers of soy sauce and oil on floor. **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All non food contact surface soiled throughout establishment. **Repeat Violation** **Warning** - From follow-up inspection 2023-10-31: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** - From follow-up inspection 2023-10-31: **Time Extended**
32-04-4
70
Oct 30, 2023
Routine - Food
12 critical violations. 6 major violations. 5 minor violations.
View 23 violations
High Priority - Container of medicine improperly stored. At dry storage area - container of adult vitamans stored over rice cooker- operator removed. **Corrected On-Site** **Warning**
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in c cooler near steam table -cooked rice 45F at 2:10(cooling over night)- food covered- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cookline area- Fried rice 70-73F at 1:15 to 78F at 2:00( cooling since 11:30) cooked chicken 74-76F at 1:15 to 74-76F at 2:00 ( cooling since 12:15)- food left out to cool at room temperature- at current rate of cooling food did not reach 70F within 2 hours-see stop sale. **Corrected On-Site** **Warning**
03D-01-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Two employees came from the back door and started preparing food- without washing hands- educated operator- employee washed hands. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee bitting nails and then proceeded to prepare food for an order- educated operator- employee washed hands. **Corrective Action Taken** **Warning**
12A-10-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer- raw chicken not commercially packaged over cooked pork- operator moved to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At r walk in cooler raw pork stored over cooked pork- operator moved to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler - raw chicken over raw eggs- operator moved chicken to lower shelf. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer- raw chicken not commercially packaged over raw beef - operator moved to lower shelf. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At prep counter by cookline- raw shell eggs 64F - cold holding- food not prepared or portioned- food out of temperature for 1 hour- operator to reach in freezer to quick chill. **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in c cooler near steam table -cooked rice 45F at 2:10(cooling over night)- food covered- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cookline area- Fried rice 70-73F at 1:15 to 78F at 2:00( cooling since 11:30) cooked chicken 74-76F at 1:15 to 74-76F at 2:00 ( cooling since 12:15)- food left out to cool at room temperature- at current rate of cooling food did not reach 70F within 2 hours-see stop sale. At walk in cooler -chopped lettuce 46-47f- cold holding , raw chicken 46F- cold holding, raw beef 46F- cold holding, cooked noodles, 46F- cold holding, cooked egg rolls 53-54F- cold holding, cooked breaded chicken 53-54F- cold holding, rehydrated rice noodles 44-45F- cold holding, wontons 46-47F- cold holding, tofu 46-47F- cold holding- food not prepared or portioned- food out of of temperature overnight - see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area- raw pork 73F- cold holding - food left out on counter- food not prepared or portioned today- food out of temperature for 2 hours- operator moved to reach in cooler to quick chill. At walk in cooler -chopped lettuce 46-47f- cold holding , raw chicken 46F- cold holding, raw beef 46F- cold holding, cooked noodles, 46F- cold holding, cooked egg rolls 53-54F- cold holding, cooked breaded chicken 53-54F- cold holding, rehydrated rice noodles 44-45F- cold holding, wontons 46-47F- cold holding, tofu 46-47F- cold holding- food not prepared or portioned- food out of of temperature overnight - see stop sale. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at cookline blocked by buckets of soy sauce - operator removed **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at cookline with plastic scope inside- operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by cookline- operator provided. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler-cooked noodles 74-80F at 1:25 to 74-80F at 2:00 ( cooling since 12:15)- food tightly wrapped - at cure t rate of cooling food will not reach 70F with remaking time- operator moved to reach in freezer to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hammer and other tools stored over bags of rice at dry storage area. **Warning**
40-06-5
Basic - Food stored on floor. At walk in Cooler Raw chicken, soy sauce- stored on floor. At preparing area- raw pork stored on floor. At dry storage multiple container oil on floor. **Corrected On-Site** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All non food contact surface soiled throughout establishment. **Repeat Violation** **Warning**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled/ wet wiping cloth stored on prep counter- operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
21-12-4
7
Apr 18, 2023
Routine - Food
5 critical violations. 4 major violations. 5 minor violations.
View 14 violations
High Priority - Nonfood-grade bags used in direct contact with food...breaded chicken stored in thank you bag at reach in freezer. Operator properly stored food **Corrected On-Site**
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license...operator Reno at time of inspection. **Corrected On-Site** **Repeat Violation**
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged....raw chicken above vegetables, raw chicken above dumplings in reach in freezer . Operator properly stored food. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw shell eggs above cooked shrimp, bean sprouts in flip top reach in cooler at kitchen, operator properly stored **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...egg rolls 45° in reach in cooler being held less than four hours. Employee moved to acceptable up shelf . **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....all food containers in walk in cooler , dry storage food containers .
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times...blocked faucet with containers, stored big container of rice , big container of pork in front of hand washing sink at kitchen. Employee moved. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing...stored spoon in handwashing sink at kitchen. Employee moved. **Corrected On-Site**
31A-11-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink...operator provided **Corrected On-Site**
27-16-4
Basic - shelves underneath prep table with rust that has pitted the surface no longer useable by the exit door.
14-17-4
Basic - Equipment or utensils not designed or constructed in a durable manner...Brocken , no longer useable several single serve containers operator reuse .
14-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust....all shelvings through out kitchen and handwashing sink.
23-03-4
Basic - Uncovered food ..Rice , Pork stored near sink exposed to splash at kitchen. Employee moved. **Corrected On-Site**
08B-54-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses....several wet wiping cloth stored front line, kitchen, prep station by the dishwashing sink. Employee moved.
21-12-4
25
Sep 14, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Chest freezer at front of cook line in poor repair **Warning** - From follow-up inspection 2022-09-14: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Reach-in freezer interior have accumulation of soil residues. **Warning** - From follow-up inspection 2022-09-14: **Time Extended**
22-16-4
90
Frequently Asked Questions
When was China Kitchen last inspected?
The most recent health inspection at China Kitchen on file is from Feb 25, 2026. The public record contains 12 inspections in total.
What is the most common violation at China Kitchen?
Across the inspection record, “food stored on floor” has been cited six times, more than any other issue at China Kitchen.
How does China Kitchen compare to other restaurants in Palm Beach Gardens?
China Kitchen most recently scored 90 out of 100, which is higher than the Palm Beach Gardens average of 81.
Has China Kitchen's inspection record improved over time?
No. Recent inspections at China Kitchen have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at China Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is China Kitchen inspected?
Based on the inspection history on file, China Kitchen is inspected around three times per year on average.
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